I quote from Elizabeth David, *An Omelette and a Glass of Wine*, page
199:

"ENGLISH LEMON CURD

"To make 1 lb. approximately, ingredients a 2 large lemons,
preferably thick-skinned; 1/2 lb. loaf sugar; 4 whole large eggs; 1/4
lb. of unsalted or slightly salted butter.

"Rub sugar lumps on to the peel of the lemons, holding them over a
bowl, until each lump starts crumbling, then start on another. About
four lumps will rub sufficient outside peel and oil out of each lemon.
Put all the sugar together into the bowl.

"Squeeze the lemons, and strain the juice. Whisk the eggs very
thoroughly with the strained juice.

"Cut the butter into small cubes.

"Set the bowl in, or over, a pan of water. When the sugar has
dissolved add the eggs, then the butter. Stir until all ingredients
are amalgamated and the whole mixture looks rather like thick honey,
with about the same consistency.

(Elizabeth David, An Omelette and a Glass of Wine, page 199.)

The mystery is the "When the sugar has dissoved" bit. Dissolved in
what? No liquid has been added. A bowl in a pan in or over water
doesn't get hot enough to melt suger. Am I missing something here or
did David's editor slip up?

--
Bob
www.kanyak.com

"Opinicus" > wrote in message
...
>I quote from Elizabeth David, *An Omelette and a Glass of Wine*, page
> 199:
>
> "ENGLISH LEMON CURD
>
> "To make 1 lb. approximately, ingredients a 2 large lemons,
> preferably thick-skinned; 1/2 lb. loaf sugar; 4 whole large eggs; 1/4
> lb. of unsalted or slightly salted butter.
>
> "Rub sugar lumps on to the peel of the lemons, holding them over a
> bowl, until each lump starts crumbling, then start on another. About
> four lumps will rub sufficient outside peel and oil out of each lemon.
> Put all the sugar together into the bowl.
>
> "Squeeze the lemons, and strain the juice. Whisk the eggs very
> thoroughly with the strained juice.
>
> "Cut the butter into small cubes.
>
> "Set the bowl in, or over, a pan of water. When the sugar has
> dissolved add the eggs, then the butter. Stir until all ingredients
> are amalgamated and the whole mixture looks rather like thick honey,
> with about the same consistency.
>
> (Elizabeth David, An Omelette and a Glass of Wine, page 199.)
>
> The mystery is the "When the sugar has dissoved" bit. Dissolved in
> what? No liquid has been added. A bowl in a pan in or over water
> doesn't get hot enough to melt suger. Am I missing something here or
> did David's editor slip up?

when I squeeze lemons I get liquid lemon juice. When I crack an egg, I get
this gooey liquid stuff. What do you get?

On 9/1/2014 9:30 AM, Opinicus wrote:
> I quote from Elizabeth David, *An Omelette and a Glass of Wine*, page
> 199:
>
> "ENGLISH LEMON CURD
>
> "To make 1 lb. approximately, ingredients a 2 large lemons,
> preferably thick-skinned; 1/2 lb. loaf sugar; 4 whole large eggs; 1/4
> lb. of unsalted or slightly salted butter.
>
> "Rub sugar lumps on to the peel of the lemons, holding them over a
> bowl, until each lump starts crumbling, then start on another. About
> four lumps will rub sufficient outside peel and oil out of each lemon.
> Put all the sugar together into the bowl.
>
> "Squeeze the lemons, and strain the juice. Whisk the eggs very
> thoroughly with the strained juice.
>
> "Cut the butter into small cubes.
>
> "Set the bowl in, or over, a pan of water. When the sugar has
> dissolved add the eggs, then the butter. Stir until all ingredients
> are amalgamated and the whole mixture looks rather like thick honey,
> with about the same consistency.
>
> (Elizabeth David, An Omelette and a Glass of Wine, page 199.)
>
> The mystery is the "When the sugar has dissoved" bit. Dissolved in
> what? No liquid has been added. A bowl in a pan in or over water
> doesn't get hot enough to melt suger. Am I missing something here or
> did David's editor slip up?
>
When you squeeze lemons, you get lemon juice. Eggs are liquid. When
butter melts, it liquifies. What is it you don't understand?

Jill

On 9/1/2014 9:30 AM, Opinicus wrote:
> I quote from Elizabeth David, *An Omelette and a Glass of Wine*, page
> 199:
>
> "ENGLISH LEMON CURD
>
> "To make 1 lb. approximately, ingredients a 2 large lemons,
> preferably thick-skinned; 1/2 lb. loaf sugar; 4 whole large eggs; 1/4
> lb. of unsalted or slightly salted butter.
>
> "Rub sugar lumps on to the peel of the lemons, holding them over a
> bowl, until each lump starts crumbling, then start on another. About
> four lumps will rub sufficient outside peel and oil out of each lemon.
> Put all the sugar together into the bowl.
>
> "Squeeze the lemons, and strain the juice. Whisk the eggs very
> thoroughly with the strained juice.
>
> "Cut the butter into small cubes.
>
> "Set the bowl in, or over, a pan of water. When the sugar has
> dissolved add the eggs, then the butter. Stir until all ingredients
> are amalgamated and the whole mixture looks rather like thick honey,
> with about the same consistency.
>
> (Elizabeth David, An Omelette and a Glass of Wine, page 199.)
>
> The mystery is the "When the sugar has dissoved" bit. Dissolved in
> what? No liquid has been added. A bowl in a pan in or over water
> doesn't get hot enough to melt suger. Am I missing something here or
> did David's editor slip up?

I guess the oil rubbed from the lemon peels is enough?

nancy

On 9/1/2014 9:42 AM, Pico Rico wrote:
> "Opinicus" > wrote in message
> ...
>> I quote from Elizabeth David, *An Omelette and a Glass of Wine*, page
>> 199:
>>
>> "ENGLISH LEMON CURD
>>
>> "To make 1 lb. approximately, ingredients a 2 large lemons,
>> preferably thick-skinned; 1/2 lb. loaf sugar; 4 whole large eggs; 1/4
>> lb. of unsalted or slightly salted butter.
>>
>> "Rub sugar lumps on to the peel of the lemons, holding them over a
>> bowl, until each lump starts crumbling, then start on another. About
>> four lumps will rub sufficient outside peel and oil out of each lemon.
>> Put all the sugar together into the bowl.
>>
>> "Squeeze the lemons, and strain the juice. Whisk the eggs very
>> thoroughly with the strained juice.
>>
>> "Cut the butter into small cubes.
>>
>> "Set the bowl in, or over, a pan of water. When the sugar has
>> dissolved add the eggs, then the butter. Stir until all ingredients
>> are amalgamated and the whole mixture looks rather like thick honey,
>> with about the same consistency.
>>
>> (Elizabeth David, An Omelette and a Glass of Wine, page 199.)
>>
>> The mystery is the "When the sugar has dissoved" bit. Dissolved in
>> what? No liquid has been added. A bowl in a pan in or over water
>> doesn't get hot enough to melt suger. Am I missing something here or
>> did David's editor slip up?
>
> when I squeeze lemons I get liquid lemon juice. When I crack an egg, I get
> this gooey liquid stuff. What do you get?

But that isn't added until after the sugar melts.

nancy

"jmcquown" > wrote in message
...
> On 9/1/2014 9:30 AM, Opinicus wrote:
>> I quote from Elizabeth David, *An Omelette and a Glass of Wine*, page
>> 199:
>>
>> "ENGLISH LEMON CURD
>>
>> "To make 1 lb. approximately, ingredients a 2 large lemons,
>> preferably thick-skinned; 1/2 lb. loaf sugar; 4 whole large eggs; 1/4
>> lb. of unsalted or slightly salted butter.
>>
>> "Rub sugar lumps on to the peel of the lemons, holding them over a
>> bowl, until each lump starts crumbling, then start on another. About
>> four lumps will rub sufficient outside peel and oil out of each lemon.
>> Put all the sugar together into the bowl.
>>
>> "Squeeze the lemons, and strain the juice. Whisk the eggs very
>> thoroughly with the strained juice.
>>
>> "Cut the butter into small cubes.
>>
>> "Set the bowl in, or over, a pan of water. When the sugar has
>> dissolved add the eggs, then the butter. Stir until all ingredients
>> are amalgamated and the whole mixture looks rather like thick honey,
>> with about the same consistency.
>>
>> (Elizabeth David, An Omelette and a Glass of Wine, page 199.)
>>
>> The mystery is the "When the sugar has dissoved" bit. Dissolved in
>> what? No liquid has been added. A bowl in a pan in or over water
>> doesn't get hot enough to melt suger. Am I missing something here or
>> did David's editor slip up?
>>
> When you squeeze lemons, you get lemon juice. Eggs are liquid. When
> butter melts, it liquifies. What is it you don't understand?
>

actually, I think we are both wrong and the recipe is miswritten.

it says:
Squeeze the lemons, and strain the juice.
Whisk the eggs very thoroughly ***with*** the strained juice.
Cut the butter into small cubes.
Set the bowl in, or over, a pan of water.
When the sugar has dissolved add the eggs, then the butter

well, since the lemon juice is with the eggs at this point, how do you "add
the eggs" if, as we assumed, the sugar is already together with the lemon
juice?

The easy solution to this conundrum is to look at OTHER Lemon Curd Recipes
(and recall how you may have successfully made it in the past). Thus:

either combine all ingredients and heat over a double boiler

or

same, but hold out the butter until toward the end of cooking

"Nancy Young" > wrote in message
...
> On 9/1/2014 9:42 AM, Pico Rico wrote:
>> "Opinicus" > wrote in message
>> ...
>>> I quote from Elizabeth David, *An Omelette and a Glass of Wine*, page
>>> 199:
>>>
>>> "ENGLISH LEMON CURD
>>>
>>> "To make 1 lb. approximately, ingredients a 2 large lemons,
>>> preferably thick-skinned; 1/2 lb. loaf sugar; 4 whole large eggs; 1/4
>>> lb. of unsalted or slightly salted butter.
>>>
>>> "Rub sugar lumps on to the peel of the lemons, holding them over a
>>> bowl, until each lump starts crumbling, then start on another. About
>>> four lumps will rub sufficient outside peel and oil out of each lemon.
>>> Put all the sugar together into the bowl.
>>>
>>> "Squeeze the lemons, and strain the juice. Whisk the eggs very
>>> thoroughly with the strained juice.
>>>
>>> "Cut the butter into small cubes.
>>>
>>> "Set the bowl in, or over, a pan of water. When the sugar has
>>> dissolved add the eggs, then the butter. Stir until all ingredients
>>> are amalgamated and the whole mixture looks rather like thick honey,
>>> with about the same consistency.
>>>
>>> (Elizabeth David, An Omelette and a Glass of Wine, page 199.)
>>>
>>> The mystery is the "When the sugar has dissoved" bit. Dissolved in
>>> what? No liquid has been added. A bowl in a pan in or over water
>>> doesn't get hot enough to melt suger. Am I missing something here or
>>> did David's editor slip up?
>>
>> when I squeeze lemons I get liquid lemon juice. When I crack an egg, I
>> get
>> this gooey liquid stuff. What do you get?
>
> But that isn't added until after the sugar melts.
>
> nancy

yes, I have just woken up a bit more. see my second post.

In article >, says...

> when I squeeze lemons I get liquid lemon juice. When I crack an egg, I get
> this gooey liquid stuff.

and when you try to dissolve the sugar in the eggs you'll get
scrambled eggs.
Janet UK

On Mon, 01 Sep 2014 09:49:09 -0400, jmcquown >
wrote:

>When you squeeze lemons, you get lemon juice. Eggs are liquid. When
>butter melts, it liquifies. What is it you don't understand?

Reread the instructions carefully:

>> "Set the bowl in, or over, a pan of water. When the sugar has
>> dissolved add the eggs, then the butter.

According to this recipe the sugar dissolves BEFORE the eggs and
butter are added.

I think David's editor also missed this.

--
Bob
www.kanyak.com

In article >,
lid says...
>
> I quote from Elizabeth David, *An Omelette and a Glass of Wine*, page
> 199:
>
> "ENGLISH LEMON CURD
>
> "To make 1 lb. approximately, ingredients a 2 large lemons,
> preferably thick-skinned; 1/2 lb. loaf sugar; 4 whole large eggs; 1/4
> lb. of unsalted or slightly salted butter.
>
> "Rub sugar lumps on to the peel of the lemons, holding them over a
> bowl, until each lump starts crumbling, then start on another. About
> four lumps will rub sufficient outside peel and oil out of each lemon.
> Put all the sugar together into the bowl.
>
> "Squeeze the lemons, and strain the juice. Whisk the eggs very
> thoroughly with the strained juice.
>
> "Cut the butter into small cubes.
>
> "Set the bowl in, or over, a pan of water. When the sugar has
> dissolved add the eggs, then the butter. Stir until all ingredients
> are amalgamated and the whole mixture looks rather like thick honey,
> with about the same consistency.
>
> (Elizabeth David, An Omelette and a Glass of Wine, page 199.)
>
> The mystery is the "When the sugar has dissoved" bit. Dissolved in
> what? No liquid has been added. A bowl in a pan in or over water
> doesn't get hot enough to melt suger. Am I missing something here or
> did David's editor slip up?

I'd say major banana skin. That stuff about rubbing sugar lumps on
lemon skin is crap too :-)

Here's the recipe I use

6 oz castor sugar
2 lemons
4 large eggs
4 oz unsalted butter, cut up into small cubes.

Scrub the lemons under the hot tap, mop dry, then finely grate off
all their yellow rind and juice them. Get rid of any pips in the juice.

Put the lemon juice, grated rind, cut up butter and sugar in a bowl
and rest it on a spoon sitting in a pan of hot water (half way up the
bowl). The spoon underneath, stops the bowl contents getting too near
the heat source. Let the butter melt and the sugar dissolve. **Don't
get it too hot** or the eggs might scramble when you add them.

Whisk the eggs thoroughly and mix them into the bowl stirring well.
Let the water beneath the bowl simmer very gently while you keep
stirring slowly with a wooden spoon until the curd thickens. Just takes
a few minutes so don't go away... When it will coat the back of the
spoon it's done.

Pour into two clean jars cover and seal. It will thicken more when
cold. Keep it in the fridge where it has a shelf life of two or three
weeks (but you'll have eaten it all long before then).


Janet UK

On 9/1/2014 9:52 AM, Nancy Young wrote:
> On 9/1/2014 9:42 AM, Pico Rico wrote:
>> "Opinicus" > wrote in message
>> ...
>>> I quote from Elizabeth David, *An Omelette and a Glass of Wine*, page
>>> 199:
>>>
>>> "ENGLISH LEMON CURD
>>>
>>> "To make 1 lb. approximately, ingredients a 2 large lemons,
>>> preferably thick-skinned; 1/2 lb. loaf sugar; 4 whole large eggs; 1/4
>>> lb. of unsalted or slightly salted butter.
>>>
>>> "Rub sugar lumps on to the peel of the lemons, holding them over a
>>> bowl, until each lump starts crumbling, then start on another. About
>>> four lumps will rub sufficient outside peel and oil out of each lemon.
>>> Put all the sugar together into the bowl.
>>>
>>> "Squeeze the lemons, and strain the juice. Whisk the eggs very
>>> thoroughly with the strained juice.
>>>
>>> "Cut the butter into small cubes.
>>>
>>> "Set the bowl in, or over, a pan of water. When the sugar has
>>> dissolved add the eggs, then the butter. Stir until all ingredients
>>> are amalgamated and the whole mixture looks rather like thick honey,
>>> with about the same consistency.
>>>
>>> (Elizabeth David, An Omelette and a Glass of Wine, page 199.)
>>>
>>> The mystery is the "When the sugar has dissoved" bit. Dissolved in
>>> what? No liquid has been added. A bowl in a pan in or over water
>>> doesn't get hot enough to melt suger. Am I missing something here or
>>> did David's editor slip up?
>>
>> when I squeeze lemons I get liquid lemon juice. When I crack an egg,
>> I get
>> this gooey liquid stuff. What do you get?
>
> But that isn't added until after the sugar melts.
>
> nancy
>
Sugar will dissolve when heated over hot water; I suppose the oil is
sufficient but those must have been some pretty oily lemons!

Jill

On 9/1/2014 10:02 AM, Pico Rico wrote:
> "Nancy Young" > wrote

>> But that isn't added until after the sugar melts.

> yes, I have just woken up a bit more. see my second post.

Been there, done that.

nancy

On 01/09/2014 8:43 AM, Janet wrote:
> In article >,
> lid says...
>>
>> I quote from Elizabeth David, *An Omelette and a Glass of Wine*, page
>> 199:
>>
>> "ENGLISH LEMON CURD
>>
>> "To make 1 lb. approximately, ingredients a 2 large lemons,
>> preferably thick-skinned; 1/2 lb. loaf sugar; 4 whole large eggs; 1/4
>> lb. of unsalted or slightly salted butter.
>>
>> "Rub sugar lumps on to the peel of the lemons, holding them over a
>> bowl, until each lump starts crumbling, then start on another. About
>> four lumps will rub sufficient outside peel and oil out of each lemon.
>> Put all the sugar together into the bowl.
>>
>> "Squeeze the lemons, and strain the juice. Whisk the eggs very
>> thoroughly with the strained juice.
>>
>> "Cut the butter into small cubes.
>>
>> "Set the bowl in, or over, a pan of water. When the sugar has
>> dissolved add the eggs, then the butter. Stir until all ingredients
>> are amalgamated and the whole mixture looks rather like thick honey,
>> with about the same consistency.
>>
>> (Elizabeth David, An Omelette and a Glass of Wine, page 199.)
>>
>> The mystery is the "When the sugar has dissoved" bit. Dissolved in
>> what? No liquid has been added. A bowl in a pan in or over water
>> doesn't get hot enough to melt suger. Am I missing something here or
>> did David's editor slip up?
>
> I'd say major banana skin. That stuff about rubbing sugar lumps on
> lemon skin is crap too :-)
>
> Here's the recipe I use
>
> 6 oz castor sugar
> 2 lemons
> 4 large eggs
> 4 oz unsalted butter, cut up into small cubes.
>
> Scrub the lemons under the hot tap, mop dry, then finely grate off
> all their yellow rind and juice them. Get rid of any pips in the juice.
>
> Put the lemon juice, grated rind, cut up butter and sugar in a bowl
> and rest it on a spoon sitting in a pan of hot water (half way up the
> bowl). The spoon underneath, stops the bowl contents getting too near
> the heat source. Let the butter melt and the sugar dissolve. **Don't
> get it too hot** or the eggs might scramble when you add them.
>
> Whisk the eggs thoroughly and mix them into the bowl stirring well.
> Let the water beneath the bowl simmer very gently while you keep
> stirring slowly with a wooden spoon until the curd thickens. Just takes
> a few minutes so don't go away... When it will coat the back of the
> spoon it's done.
>
> Pour into two clean jars cover and seal. It will thicken more when
> cold. Keep it in the fridge where it has a shelf life of two or three
> weeks (but you'll have eaten it all long before then).
>
>
> Janet UK
>
I'm not sure how much difference this makes but a reminder that:
UK Large eggs = US/Can Extra large
Graham

Nowhere does the recipe actually say to put the lemon juice (whisked with the eggs) in the bowl, either. It's a poorly
written recipe. We are making too many assumptions.

N.

In article >, says...

Janet wrote
> > Here's the recipe I use
> >
> > 6 oz castor sugar
> > 2 lemons
> > 4 large eggs
> > 4 oz unsalted butter, cut up into small cubes.
> >
> > Scrub the lemons under the hot tap, mop dry, then finely grate off
> > all their yellow rind and juice them. Get rid of any pips in the juice.
> >
> > Put the lemon juice, grated rind, cut up butter and sugar in a bowl
> > and rest it on a spoon sitting in a pan of hot water (half way up the
> > bowl). The spoon underneath, stops the bowl contents getting too near
> > the heat source. Let the butter melt and the sugar dissolve. **Don't
> > get it too hot** or the eggs might scramble when you add them.
> >
> > Whisk the eggs thoroughly and mix them into the bowl stirring well.
> > Let the water beneath the bowl simmer very gently while you keep
> > stirring slowly with a wooden spoon until the curd thickens. Just takes
> > a few minutes so don't go away... When it will coat the back of the
> > spoon it's done.
> >
> > Pour into two clean jars cover and seal. It will thicken more when
> > cold. Keep it in the fridge where it has a shelf life of two or three
> > weeks (but you'll have eaten it all long before then).
> >
> >
> > Janet UK
> >
> I'm not sure how much difference this makes but a reminder that:
> UK Large eggs = US/Can Extra large
> Graham

The freerange Scottish eggs I buy are called Stoaters and (just
looked) weigh 80 g each.

Transatlantic translation service;

Stoater is a Scots term meaning "really impressive". If a Glaswegian
wants to compliment his lady friend he might say " Yir a right wee
stoater, hen, so ye are".

Janet UK

On 9/1/2014 9:10 AM, Sqwertz wrote:
> It's a defective recipe. It's written wrong in several spots. I also
> think the water bath is supposed to be warm or hot.
>
> -sw


Kindly bugger off, troll.

On 9/1/2014 9:18 AM, Sqwertz wrote:
> It appears defective.

Coincidentally, so do you, litle dumpling.

On 01/09/2014 11:24 AM, Janet wrote:
> In article >, says...
>
> Janet wrote
>>> Here's the recipe I use
>>>
>>> 6 oz castor sugar
>>> 2 lemons
>>> 4 large eggs
>>> 4 oz unsalted butter, cut up into small cubes.
>>>
>>> Scrub the lemons under the hot tap, mop dry, then finely grate off
>>> all their yellow rind and juice them. Get rid of any pips in the juice.
>>>
>>> Put the lemon juice, grated rind, cut up butter and sugar in a bowl
>>> and rest it on a spoon sitting in a pan of hot water (half way up the
>>> bowl). The spoon underneath, stops the bowl contents getting too near
>>> the heat source. Let the butter melt and the sugar dissolve. **Don't
>>> get it too hot** or the eggs might scramble when you add them.
>>>
>>> Whisk the eggs thoroughly and mix them into the bowl stirring well.
>>> Let the water beneath the bowl simmer very gently while you keep
>>> stirring slowly with a wooden spoon until the curd thickens. Just takes
>>> a few minutes so don't go away... When it will coat the back of the
>>> spoon it's done.
>>>
>>> Pour into two clean jars cover and seal. It will thicken more when
>>> cold. Keep it in the fridge where it has a shelf life of two or three
>>> weeks (but you'll have eaten it all long before then).
>>>
>>>
>>> Janet UK
>>>
>> I'm not sure how much difference this makes but a reminder that:
>> UK Large eggs = US/Can Extra large
>> Graham
>
> The freerange Scottish eggs I buy are called Stoaters and (just
> looked) weigh 80 g each.
>
> Transatlantic translation service;
>
I think they would be Jumbo over here.Graham

On Mon, 01 Sep 2014 16:30:24 +0300, Opinicus
> wrote:

> The mystery is the "When the sugar has dissoved" bit. Dissolved in
> what? No liquid has been added. A bowl in a pan in or over water
> doesn't get hot enough to melt suger. Am I missing something here or
> did David's editor slip up?

Sounds like you've never caramelized sugar (dry method). Given some
heat, it dissolves all by itself.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Mon, 01 Sep 2014 09:51:17 -0400, Nancy Young
> wrote:

> I guess the oil rubbed from the lemon peels is enough?

You don't need to add liquid just to melt sugar... but I question how
long the process will take using a double boiler.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

sf wrote:
>Opinicus wrote:
>
>> The mystery is the "When the sugar has dissoved" bit. Dissolved in
>> what? No liquid has been added. A bowl in a pan in or over water
>> doesn't get hot enough to melt suger. Am I missing something here or
>> did David's editor slip up?
>
>Sounds like you've never caramelized sugar (dry method). Given some
>heat, it dissolves all by itself.

It *liquifies*... nothing dissolves by itself. And this lard ass
claims to be an educator, no wonder young people today have no
marketable skills.

"sf" > wrote in message
...
> On Mon, 01 Sep 2014 16:30:24 +0300, Opinicus
> > wrote:
>
>> The mystery is the "When the sugar has dissoved" bit. Dissolved in
>> what? No liquid has been added. A bowl in a pan in or over water
>> doesn't get hot enough to melt suger. Am I missing something here or
>> did David's editor slip up?
>
> Sounds like you've never caramelized sugar (dry method). Given some
> heat, it dissolves all by itself.
>

in your example, it doesn't dissolve, it melts.

"sf" > wrote in message
...
> On Mon, 01 Sep 2014 09:51:17 -0400, Nancy Young
> > wrote:
>
>> I guess the oil rubbed from the lemon peels is enough?
>
> You don't need to add liquid just to melt sugar... but I question how
> long the process will take using a double boiler.
>

"melt" is not "dissolve"

On Mon, 1 Sep 2014 17:23:54 -0700, "Pico Rico" >
wrote:

>
> "sf" > wrote in message
> ...
> > On Mon, 01 Sep 2014 09:51:17 -0400, Nancy Young
> > > wrote:
> >
> >> I guess the oil rubbed from the lemon peels is enough?
> >
> > You don't need to add liquid just to melt sugar... but I question how
> > long the process will take using a double boiler.
> >
>
> "melt" is not "dissolve"
>

An amateur recipe writer would not know the difference and most of
them are amateurs.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Mon, 1 Sep 2014 17:21:26 -0700, "Pico Rico" >
wrote:

>
> "sf" > wrote in message
> ...
> > On Mon, 01 Sep 2014 16:30:24 +0300, Opinicus
> > > wrote:
> >
> >> The mystery is the "When the sugar has dissoved" bit. Dissolved in
> >> what? No liquid has been added. A bowl in a pan in or over water
> >> doesn't get hot enough to melt suger. Am I missing something here or
> >> did David's editor slip up?
> >
> > Sounds like you've never caramelized sugar (dry method). Given some
> > heat, it dissolves all by itself.
> >
>
> in your example, it doesn't dissolve, it melts.
>

In the end, it's a liquid.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"sf" > wrote in message
news
> On Mon, 1 Sep 2014 17:23:54 -0700, "Pico Rico" >
> wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> > On Mon, 01 Sep 2014 09:51:17 -0400, Nancy Young
>> > > wrote:
>> >
>> >> I guess the oil rubbed from the lemon peels is enough?
>> >
>> > You don't need to add liquid just to melt sugar... but I question how
>> > long the process will take using a double boiler.
>> >
>>
>> "melt" is not "dissolve"
>>
>
> An amateur recipe writer would not know the difference and most of
> them are amateurs.
>

I have never make lemon curd by starting out making caramel.

"sf" > wrote in message
...
> On Mon, 1 Sep 2014 17:21:26 -0700, "Pico Rico" >
> wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> > On Mon, 01 Sep 2014 16:30:24 +0300, Opinicus
>> > > wrote:
>> >
>> >> The mystery is the "When the sugar has dissoved" bit. Dissolved in
>> >> what? No liquid has been added. A bowl in a pan in or over water
>> >> doesn't get hot enough to melt suger. Am I missing something here or
>> >> did David's editor slip up?
>> >
>> > Sounds like you've never caramelized sugar (dry method). Given some
>> > heat, it dissolves all by itself.
>> >
>>
>> in your example, it doesn't dissolve, it melts.
>>
>
> In the end, it's a liquid.
>

yes, but two very different liquids. Perhaps you might use vermouth
instead, since it too is a liquid.

On Mon, 1 Sep 2014 20:07:49 -0700, "Pico Rico" >
wrote:

>
> "sf" > wrote in message
> news
> > On Mon, 1 Sep 2014 17:23:54 -0700, "Pico Rico" >
> > wrote:
> >
> >>
> >> "sf" > wrote in message
> >> ...
> >> > On Mon, 01 Sep 2014 09:51:17 -0400, Nancy Young
> >> > > wrote:
> >> >
> >> >> I guess the oil rubbed from the lemon peels is enough?
> >> >
> >> > You don't need to add liquid just to melt sugar... but I question how
> >> > long the process will take using a double boiler.
> >> >
> >>
> >> "melt" is not "dissolve"
> >>
> >
> > An amateur recipe writer would not know the difference and most of
> > them are amateurs.
> >
>
> I have never make lemon curd by starting out making caramel.
>
Are you trying to say you've never melted sugar?


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Mon, 1 Sep 2014 20:08:35 -0700, "Pico Rico" >
wrote:

>
> "sf" > wrote in message
> ...
> > On Mon, 1 Sep 2014 17:21:26 -0700, "Pico Rico" >
> > wrote:
> >
> >>
> >> "sf" > wrote in message
> >> ...
> >> > On Mon, 01 Sep 2014 16:30:24 +0300, Opinicus
> >> > > wrote:
> >> >
> >> >> The mystery is the "When the sugar has dissoved" bit. Dissolved in
> >> >> what? No liquid has been added. A bowl in a pan in or over water
> >> >> doesn't get hot enough to melt suger. Am I missing something here or
> >> >> did David's editor slip up?
> >> >
> >> > Sounds like you've never caramelized sugar (dry method). Given some
> >> > heat, it dissolves all by itself.
> >> >
> >>
> >> in your example, it doesn't dissolve, it melts.
> >>
> >
> > In the end, it's a liquid.
> >
>
> yes, but two very different liquids. Perhaps you might use vermouth
> instead, since it too is a liquid.
>
Honestly, you sound like you were born yesterday. There are two ways
to caramelize sugar: wet and dry. Sounds like you've never heard of
the dry method.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"sf" > wrote in message
...
> On Mon, 1 Sep 2014 20:07:49 -0700, "Pico Rico" >
> wrote:
>
>>
>> "sf" > wrote in message
>> news
>> > On Mon, 1 Sep 2014 17:23:54 -0700, "Pico Rico" >
>> > wrote:
>> >
>> >>
>> >> "sf" > wrote in message
>> >> ...
>> >> > On Mon, 01 Sep 2014 09:51:17 -0400, Nancy Young
>> >> > > wrote:
>> >> >
>> >> >> I guess the oil rubbed from the lemon peels is enough?
>> >> >
>> >> > You don't need to add liquid just to melt sugar... but I question
>> >> > how
>> >> > long the process will take using a double boiler.
>> >> >
>> >>
>> >> "melt" is not "dissolve"
>> >>
>> >
>> > An amateur recipe writer would not know the difference and most of
>> > them are amateurs.
>> >
>>
>> I have never make lemon curd by starting out making caramel.
>>
> Are you trying to say you've never melted sugar?
>

no

"Pico Rico" > wrote in message
...
>
> "sf" > wrote in message
> ...
>> On Mon, 1 Sep 2014 20:07:49 -0700, "Pico Rico" >
>> wrote:
>>
>>>
>>> "sf" > wrote in message
>>> news >>> > On Mon, 1 Sep 2014 17:23:54 -0700, "Pico Rico" >
>>> > wrote:
>>> >
>>> >>
>>> >> "sf" > wrote in message
>>> >> ...
>>> >> > On Mon, 01 Sep 2014 09:51:17 -0400, Nancy Young
>>> >> > > wrote:
>>> >> >
>>> >> >> I guess the oil rubbed from the lemon peels is enough?
>>> >> >
>>> >> > You don't need to add liquid just to melt sugar... but I question
>>> >> > how
>>> >> > long the process will take using a double boiler.
>>> >> >
>>> >>
>>> >> "melt" is not "dissolve"
>>> >>
>>> >
>>> > An amateur recipe writer would not know the difference and most of
>>> > them are amateurs.
>>> >
>>>
>>> I have never make lemon curd by starting out making caramel.
>>>
>> Are you trying to say you've never melted sugar?
>>
>
> no

er, no I am not saying that.

On Mon, 01 Sep 2014 20:02:27 -0700, sf > wrote:

>> "melt" is not "dissolve"

>An amateur recipe writer would not know the difference and most of
>them are amateurs.
True perhaps, but Elizabeth David was far from being an amateur.

--
Bob
www.kanyak.com

On Tue, 02 Sep 2014 08:51:43 +0300, Opinicus
> wrote:

> On Mon, 01 Sep 2014 20:02:27 -0700, sf > wrote:
>
> >> "melt" is not "dissolve"
>
> >An amateur recipe writer would not know the difference and most of
> >them are amateurs.
> True perhaps, but Elizabeth David was far from being an amateur.

Why did you drag her into this?


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"sf" > wrote in message
...
> On Mon, 1 Sep 2014 20:08:35 -0700, "Pico Rico" >
> wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> > On Mon, 1 Sep 2014 17:21:26 -0700, "Pico Rico" >
>> > wrote:
>> >
>> >>
>> >> "sf" > wrote in message
>> >> ...
>> >> > On Mon, 01 Sep 2014 16:30:24 +0300, Opinicus
>> >> > > wrote:
>> >> >
>> >> >> The mystery is the "When the sugar has dissoved" bit. Dissolved in
>> >> >> what? No liquid has been added. A bowl in a pan in or over water
>> >> >> doesn't get hot enough to melt suger. Am I missing something here
>> >> >> or
>> >> >> did David's editor slip up?
>> >> >
>> >> > Sounds like you've never caramelized sugar (dry method). Given some
>> >> > heat, it dissolves all by itself.
>> >> >
>> >>
>> >> in your example, it doesn't dissolve, it melts.
>> >>
>> >
>> > In the end, it's a liquid.
>> >
>>
>> yes, but two very different liquids. Perhaps you might use vermouth
>> instead, since it too is a liquid.
>>
> Honestly, you sound like you were born yesterday. There are two ways
> to caramelize sugar: wet and dry. Sounds like you've never heard of
> the dry method.

nope, been there and done it. I just don't make your sweet and sour
scrambled eggs.

On 9/2/2014 7:43 AM, sf wrote:
> On Tue, 02 Sep 2014 08:51:43 +0300, Opinicus
> > wrote:
>
>> On Mon, 01 Sep 2014 20:02:27 -0700, sf > wrote:
>>
>>>> "melt" is not "dissolve"
>>
>>> An amateur recipe writer would not know the difference and most of
>>> them are amateurs.
>> True perhaps, but Elizabeth David was far from being an amateur.
>
> Why did you drag her into this?
>
>
Because hers is the recipe in question.

Jill

Sf, the original post was about a recipe from Elizabeth David.

N.

On Tue, 02 Sep 2014 09:15:09 -0400, jmcquown >
wrote:

> On 9/2/2014 7:43 AM, sf wrote:
> > On Tue, 02 Sep 2014 08:51:43 +0300, Opinicus
> > > wrote:
> >
> >> On Mon, 01 Sep 2014 20:02:27 -0700, sf > wrote:
> >>
> >>>> "melt" is not "dissolve"
> >>
> >>> An amateur recipe writer would not know the difference and most of
> >>> them are amateurs.
> >> True perhaps, but Elizabeth David was far from being an amateur.
> >
> > Why did you drag her into this?
> >
> >
> Because hers is the recipe in question.
>
Serves me right for starting this thread in the middle!



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Tue, 2 Sep 2014 06:31:51 -0700 (PDT), Nancy2
> wrote:

>
> Sf, the original post was about a recipe from Elizabeth David.
>
I started reading this thread with June's recipe. Sorry!


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

> wrote in message
...
> On Tue, 02 Sep 2014 04:43:11 -0700, sf > wrote:
>
>>On Tue, 02 Sep 2014 08:51:43 +0300, Opinicus
> wrote:
>>
>>> On Mon, 01 Sep 2014 20:02:27 -0700, sf > wrote:
>>>
>>> >> "melt" is not "dissolve"
>>>
>>> >An amateur recipe writer would not know the difference and most of
>>> >them are amateurs.
>>> True perhaps, but Elizabeth David was far from being an amateur.
>>
>>Why did you drag her into this?'
>
> Because she is/was a fantastic cook ? I still use a couple of her
> recipes.

Yep! I have all her books and *many* years ago, I learned Italian cooking
from her.

--
http://www.helpforheroes.org.uk/shop/

On Tue, 2 Sep 2014 15:19:00 +0100, "Ophelia"
> wrote:

>>>> True perhaps, but Elizabeth David was far from being an amateur.
>>>Why did you drag her into this?'
>> Because she is/was a fantastic cook ? I still use a couple of her
>> recipes.
>Yep! I have all her books and *many* years ago, I learned Italian cooking
>from her.
In "Omelette" she makes a couple of snarky comments about Julia Child.
How I would have loved to be a fly on the wall of a kitchen in which
those two were confined! On second thought it probably would have been
dangerous: squashing the fly would probably be something they could
agree on.
;-)

--
Bob
www.kanyak.com